Italian Rice Balls

READY IN: 40mins
Recipe by Baby Kato

This recipe is from Momma's Italian web site. I have not tried this yet, but will be trying it soon, it sounds like a wonderful appetizer. This is another recipe for the ZWT 7 - Italian Tour.

Top Review by Jostlori

Oh, baby! These are sooooo good! We had these as a side with Pork Scallopine, but in the future I can see these as a most excellent appetizer. I would serve with some sort of dipping sauce, like marinara, aioli, or a pesto. I did have to add a bit of bread crumbs, because the mix was a bit gloppy and didn't hold together well - but perhaps I left the rice a little too wet. Not a problem - they fried up very nicely and were crispy and delicious! Make sure to eat them while they're hot! Thanks for a great recipe, BK! Made for Culinary Quest 2014.

Ingredients Nutrition


  1. Using a 4 liter pot, cover the rice with water and bring to boil.
  2. Simmer for 20 minutes, then cool until cold.
  3. Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
  4. Mold the balls into desired shape.
  5. Then fill a deep frying pan with mazzola oil …enough to cover at least half of a rice ball…heat oil and carefully add the rice balls.
  6. The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.

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